pav bhaji

Learn how to make the bhaji(mixed-vegetable curry) for the famous Indian Street Food, Pav Bhaji, in an electric pressure cooker/Instant Pot and stovetop pressure cooker.

Pav Bhaji | Instant Pot Pav Bhaji

tbsp oil (you can reduce it to 1 tbsp)

butter

onion

garlic (roughly grated)

ginger

tomatoes

tomato paste

carrots (chopped)

peas

potatoes (peeled and chopped)

cauliflower

bell peppers (approx 120 grams, divided

1.5 tbsp pav bhaji masala (or to taste)

tbsp Kashmiri red chili powder (or to taste)

salt (or

water (divided 1/3 cup + 2/3 cup)

tbsp cilantro (finely chopped)

dinner rolls/pav buns (or as required)

tbsp butter (or as required to toast the buns)

tbsp onion (finely chopped + few onion slices)

lemon

bell pepper (finely chopped)

Set the Instant Pot in saute mode, and after 30 seconds, add the oil and 1 tbsp of butter. Let the butter melt and when the oil is hot, add the finely chopped onion, garlic, and ginger. Saute for 3 to 4 minutes.

Mix 1 tbsp of tomato paste with 1/3cup of water without any lumps. Add this tomato paste water, chopped tomatoes, pav bhaji masala, salt, and red chili powder.

Mix well and cook this mixture for 5 minutes.

Now add all the veggies - potatoes, peas, cauliflower, carrots, and bell peppers.

Add the remaining 2/3 cup of water and mix well.

Turn off the Instant Pot. Close the Instant Pot. Make sure the vent is in the sealing position. Select manual/pressure cook and set the time to 5-minutes at high-pressure mode. When the cooking is complete, let the pressure release naturally. Carefully open the lid after releasing the pressure, and here is how the bhaji looks. It might be a little watery, and that's ok. As we blend and cook, it will thicken.

Using a hand blender, blend the bhaji coarsely.

Mix well and set the Instant Pot back in saute mode. Let it cook for two to three minutes. Then add the chopped cilantro and more butter. Mix well and turn off the Instant Pot.

How to make the pav bhaji in Instant Pot?

Heat a pressure pan or cooker and heat the oil and butter in the cooker. When it is hot, add the onion, garlic, and ginger and saute for 2 to 3 minutes.

Mix 1 tbsp of tomato paste with 1/3cup of water without any lumps. Add this tomato paste water, chopped tomatoes, pav bhaji masala, salt, and red chili powder. Mix well and cook this mixture for 5 minutes.

Now add all the veggies - potatoes, peas, cauliflower, carrots, and bell peppers.  Add the remaining 2/3 cup of water and mix well.

Pressure cook for three whistles and let the pressure release naturally. Using a hand blender, blend the bhaji coarsely.  Mix well and let it cook for two to three minutes.

Now add the chopped cilantro and more butter. Mix well and turn off the heat.

How to prepare the bhaji in the stove-top pressure cooker?

Heat the tawa or griddle and add little butter.

Cut the pav buns horizontally and open the buns. You can leave the edges intact or cut them into two halves. Toast the pav buns on both sides. Pav buns are now ready.

Cook the pav buns

Plate the toasted pav buns with the prepared bhaji. Add some extra butter to the bhaji and garnish it with cilantro. Serve it along with some lemon/lime wedges and with chopped onion-bell pepper mix.

Serving the pav bhaji

The perfect Indian street food! As teenagers, my friends and I would gather around
a small street stall to eat freshly made pav bhaji. Buttery bread is topped with spiced veggie mash, onions, and cilantro and finished with a squeeze of lime juice.

Mumbai Pav Bhaji

salted butter (plus 4 tablespoons, at room temperature)

green bell pepper

red bell pepper (seeded and diced (optional))

ginger (grated)

garlic (minced)

cauliflower florets (1-inch florets)

potatoes

green peas

Kosher salt

water

paav bhaji masala (see Note)

Kashmiri red chili powder

turmeric

cilantro (finely chopped)

potato buns

red onion (finely diced)

lime

MUMBAI PAV BHAJI

Select the high Sauté setting on the Instant Pot and heat 2 tablespoons of the butter. Add the yellow onion, ginger, garlic and bell peppers and sauté until the onion turns translucent, about 5 minutes. Add the cauliflower, potatoes, tomatoes, peas, and 2 teaspoons salt; pour in the water; and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.

Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 6 minutes at high pressure.

Perform a quick release by moving the Pressure Release to Venting. Open the pot. Select the normal Sauté setting and mash all the veggies with a potato masher. Stir in the tomato paste, paav bhaji masala, red chile powder, and turmeric, followed by 2 tablespoons butter (optional but highly recommended). Cover the pot with a glass lid (or other nonlocking lid that fits), as the bhaji will start to splatter, and cook until heated through, about 5 minutes. Taste and adjust the seasoning with salt, paav bhaji masala, and chile powder if needed. Press the Cancel button to turn off the Instant Pot. Sprinkle with the cilantro.

Just before serving, use the remaining 4 tablespoons butter to spread 1 teaspoon room-temperature butter on the cut side and over the top and bottom of each potato bun. Heat a griddle or heavy skillet over high heat. Add the buns and toast each side until golden brown, 2 to 3 minutes each.

Spoon the bhaji onto plates, sprinkle with the red onion, and serve with the toasted buns and lime wedges on the side.

https://content.jwplatform.com/videos/gGR3Aeda.mp4

Pav Bhaji is a spicy mashed vegetable dish, served piping hot with a dollop of butter, diced red onions, cilantro and a squeeze of lime. Accompanied by warm buttery pan-toasted rolls, this visually delightful dish is sure to fill your tummy as well as your heart!

Easy pav bhaji - A detailed recipe to make quick &amp; delicious mumbai pav bhaji at home. Bhaji is a thick buttery mixed vegetable curry served with Indian buns - pav. Instructions included for stovetop &amp; Instant pot

Pav bhaji recipe | How to make Mumbai pav bhaji

potatoes (diced (3 medium or 2 large) (300 grams))

green peas ((matar))

cauliflower ((gobi florets))

capsicum ((bell pepper) chopped)

onion ((¾ cup finely chopped))

ginger garlic paste (or chopped)

green chili ((optional))

tomatoes ((¾ cup finely chopped))

red chili

pavbhaji masala powder ((use more if needed))

kasuri methi ((dried fenugreek leaves, optional))

salt

Pav (buns) ((dinner rolls))

butter (for toasting pav)

½ teaspoon pav bhaji masala

Lemon

onions (Chopped)

Coriander leaves

Add ½ to 1 cup cauliflower florets, 1½ cup cubed potatoes and ½ to ¾ cup peas to a pot or pressure cooker. 

Pour 1½ cups water and cook until soft or tender.

If cooking in cooker, let it whistle twice. When the pressure releases open the lid and mash them well.

Preparation for pav bhaji

Add 1 tablespoon butter and 1 tablespoon oil to a pan and heat up.

Next add ¾ cup finely chopped onions and fry till they turn translucent. 

Then add 1½ teaspoon ginger garlic paste and 1 chopped green chili.

Fry till it becomes fragrant. 

Next add ½ cup capsicums &amp; saute for 3 to 4 minutes. 

Add ¾ cup chopped tomato and ¾ tsp salt.

Fry till tomatoes turn soft and mushy.

Next add ¾ teaspoon chili powder and 1 tablespoon pav bhaji masala powder.

Mix and fry for another 2 minutes or until the raw smell of the mixture goes away.

Add boiled &amp; mashed veggies. 

Pour more water (½ to ¾ cup)  just enough to bring to a thick consistency. 

Cook for 3 to 5 mins until the bhaji thickens. Taste and add more salt if needed.

Add ¾ tbsp kasuri methi if using and cook until it reaches a desired consistency.

Making bhaji

Slit the pav buns horizontally leaving one edge intact. 

Heat butter on a pan. Open the buns and sprinkle some pav bhaji masala on the butter.

Place the pav &amp; toast them for a min or two.

Garnish with onions, butter and lemon wedges. Serve pav bhaji hot or warm.

How to make pav bhaji

https://www.youtube.com/watch?v=joJupW3iqYg

Pav bhaji recipe link: http://indianhealthyrecipes.com/pav-bhaji-recipe-how-to-make-pav-bhaji-step-by-step-pictures/


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Pav bhaji recipe | How to make mumbai pav bhaji

Pav bhaji recipe is basically the mashed mixed vegetable cooked in tomato gravy is the most famous street food of mumbai.

Mumbai style (pav) bhaji recipe

Cabbage (finely chopped)

Carrot

Cauliflower

Beans (chopped)

Peas

Capsicum (chopped)

Potatoes (small pieces)

tomatoes (dark red)

Water need

Boiled vegetables

Blanched & chopped tomatoes

tbsp Butter

tsp Ginger garlic paste

Onions (chopped)

tsp Pav bhaji masala

tsp Red chilli powder

Salt

Green chillies

coriander leaves

tbsp Beetroot (grated)

Butter need

pav bhaji masala per pav

Butter toasted pav

Bhaji topped with butter

Lemon wedges

Green chilli (optional)

Put all the vegetables in pressure cooker.

Add water &amp; salt and pressure cook for 3 whistles.

When the pressure releases, open the lid of pressure cooker &amp; mash the veggies with potato masher. Keep aside.

COOKING OF VEGETABLES FOR BHAJI

Cut a mark X on the bump side of tomatoes.

Boil tomatoes in water till they turn soft.

Remove their skin &amp; chop finely. Keep aside.

FOR BLANCHING TOMATOES

Add butter in a kadai &amp; let it melt.

Add ginger garlic paste &amp; green chillies. Saute till paste changes its colour to light brown.

Now add onions but cook them only till they turn light pink and translucent. There should remain a crunch left in them.

Add tomatoes and salt. Mix

Cover the kadai with lid and tomatoes cook for 10 minutes.

When the tomatoes are seen to be releasing oil, that's a sign that tomatoes are cooked.

Add red chilli powder and beetroot. Mix.

Time to add pav bhaji masala. Mix well.

Now pour in mix vegetables from the pressure cooker along with some coriander leaves. Mix veggies with the cooked masala.

Mash the vegetables one more time for more smooth texture.

Cover the kadai and let it simmer for 5 minutes.

When the vegetables mixture reaches a consistency that they will start bubbling, it is done.

Add butter and lemon juice and mix good.

Your bhaji is ready.

PREPARING BHAJI

Put some butter on hot tawa and sprinkle pav bhaji masala over it.

Take a pav &amp; cut it from the middle.

Toss it over the hot butter from all the sides.

FOR TOASTING PAV

Pav bhaji plate is complete only when it has butter toasted hot pav, piping hot bhaji having a chunk of butter in the middle, finally chopped onions &amp; lemon cut into wedges along with green chilli, though it is optional, on the corner of the plate.

SERVING OF BHAJI.

This Pav Bhaji is the perfect Indian inspired street food, but it has a healthy and nutritional twist that is insanely good. Munching on this Indian spiced vegetarian sloppy joe style sandwich will keep the entire family happy and makes for an easy dinner idea. 

Pav Bhaji (or Indian Spiced Vegetarian Sloppy Joes)

tsp extra virgin olive oil

red lentils

oz bag frozen mixed vegetables (peas, carrots, green beans, corn)

zucchini (diced)

tomatoes (diced)

red potatoes (diced)

tbsp ginger

tbsp garlic

tsp turmeric

3.5 tsp Pav Bhaji masala

tsp garam masala

1/8-1/4 tsp cayenne pepper

Put the red lentils and water in a pot and bring to a boil. Reduce the heat to low and simmer until the lentils are softened, about 15 minutes.

Cook the cauliflower, mixed vegetables, zucchini and potatoes in water until soft. When they’re soft, mash the vegetables well, in the liquid. Stir in the cooked lentils.

Heat olive oil in a large skillet or pot over medium heat. Add the onions, ginger, garlic and tomatoes and cook until the onions have browned and the tomatoes start to break down (about 5-10 minutes)

Stir in the turmeric, Pav Bhaji masala and garam masala, cook for 30 more seconds.

Add the mashed vegetables/lentil mixture, salt, and cayenne pepper to taste (if using). Cook on low for about 20 minutes.

Serve with sprouted wheat burger buns, sloppy joe style!

This Pav Bhaji is the perfect Indian inspired street food, but it has a healthy and nutritional twist that is insanely good. Munching on this Indian spiced vegetarian sloppy joe style sandwich will keep the entire family happy and makes for an easy dinner idea.

Pav Bhaji Recipe

Pav Bhaji is a hearty, delightsome, flavorful meal of mashed vegetable gravy with fluffy soft buttery dinner rolls served with a side of crunchy piquant onions, tangy lemon and herby coriander. You will love this pav bhaji recipe for its Mumbai style flavors. I share the traditional method of making street style Pav Bhaji and a quick Instant Pot recipe.

Pav Bhaji Recipe (Stovetop &amp; Instant Pot)

potatoes ((medium-sized) - 250 grams)

cauliflower (- 120 to 130 grams)

Top 7 pav bhaji recipes from across the web

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Pav Bhaji | Instant Pot Pav Bhaji

Mumbai Pav Bhaji

Pav bhaji recipe | How to make Mumb...

Mumbai style (pav) bhaji recipe

Pav Bhaji (or Indian Spiced Vegetar...

Pav Bhaji Recipe (Stovetop & In...

Pav Bhaji Recipe

Top 7 pav bhaji recipes from across the web

The most viewed pav bhaji recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pav Bhaji | Instant Pot Pav Bhaji

Mumbai Pav Bhaji

Pav bhaji recipe | How to make Mumb...

Mumbai style (pav) bhaji recipe

Pav Bhaji (or Indian Spiced Vegetar...

Pav Bhaji Recipe (Stovetop &amp; In...

Pav Bhaji Recipe

The most viewed pav bhaji recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Pav Bhaji Recipe (Stovetop & In...